Crispy Air Fryer Tofu (Print Version)
# Ingredients:
→ Main Ingredient
01 -
1 block (12-15 ounces) extra-firm tofu
→ Marinade
02 -
3 tablespoons low sodium soy sauce
03 -
1 tablespoon rice wine vinegar
04 -
1 tablespoon pure maple syrup
05 -
2 teaspoons extra virgin olive oil
06 -
1 teaspoon garlic powder
07 -
½ teaspoon ground ginger
08 -
½ teaspoon Sriracha or hot sauce of choice
→ Coating
09 -
1 tablespoon corn starch or arrowroot starch
# Instructions:
01 -
Drain and gently squeeze tofu to remove water. Cut into four strips lengthwise, then halve strips. Cut crosswise into 1-inch cubes (about 5 cubes per strip).
02 -
Spread tofu cubes on towel-lined board, cover with second towel, and press gently but firmly to remove excess moisture.
03 -
Mix marinade ingredients in a bowl. Add tofu and toss gently. Let sit for 15 minutes, tossing halfway through.
04 -
Preheat air fryer to 400°F. Optional: preheat oven to 250°F to keep batches warm. Just before cooking, coat tofu with cornstarch.
05 -
Cook tofu in single layer for 9 minutes, shake basket, then continue cooking 2-4 minutes until crisp and golden, checking frequently.
# Notes:
01 -
Make gluten-free by using tamari or coconut aminos instead of soy sauce
02 -
Can be stored in refrigerator for up to 4 days
03 -
Reheat in air fryer at 375°F for a few minutes
04 -
Can be frozen for up to 3 months